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Sheet Pan Greek Chicken Thighs<\/p>\nSheet Pan Greek Chicken Thighs<\/p>\n
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6 (1 \u00bd lb | 680 g) chicken thighs bone in, skin on<\/p>\n
1 pound (453 g) potatoes diced<\/p>\n
1 tsp. sea salt<\/p>\n
1 tsp. black pepper<\/p>\n
1 T. \u00a0garlic clove<\/p>\n
1 T. \u00a0crushed dried oregano<\/p>\n
\u00bc cup (2.02 fluid oz | 60 ml) extra virgin oil<\/p>\n
2 medium (7.05 oz | 200 g) red bell pepper cut in cubes<\/p>\n
3 small red onion chopped<\/p>\n
2 medium lemon<\/p>\n
\u00bc cup (1.55 oz | 45 g) green olive<\/p>\n
\u00bc cup (1.55 oz | 45 g) black olive<\/p>\n
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\u00bc cup (2.29 oz | 65 g) feta cheese crumbled<\/p>\n
\u00bc cup fresh parsley chopped<\/p>\n
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Preheat the oven to 395 F. Add chicken thighs, potatoes, salt, pepper, garlic, oregano, and oil to a sheet pan. Toss all together and transfer to the oven. Cook for 15 minutes.\u00a0 Remove and add bell pepper and onion. Squeeze lemon on the chicken and vegetables. Leave the lemon on the sheet pan. Cook for another 15 minutes.\u00a0 Check the chicken for doneness (You can check with an instant-read thermometer or cut into it and the juices run clear.) Add the olives and feta. Roasted chicken thighs with bell peppers, olives, and garlic on a baking sheet. Garnish with parsley and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sheet Pan Greek Chicken Thighs 6 (1 \u00bd lb | 680 g) chicken thighs bone in, skin on 1 pound (453 g) potatoes diced 1 tsp. sea salt 1 tsp. black pepper 1 T. \u00a0garlic clove 1 T. \u00a0crushed dried oregano \u00bc cup (2.02 fluid oz | 60 ml) extra virgin oil 2 medium (7.05 oz | 200 g) red bell pepper cut in cubes 3 small red onion chopped 2 medium lemon \u00bc cup (1.55 oz | 45…<\/p>\n